Product description


Dried fish commonly called as “tuyo” is a favorite food of Filipinos. Dried fish is

prepared by frying or smoking and also used as condiment in some food preparations.



Raw Materials:


Fresh fish

Coarse fish


Solar drier/any drier


Cutting knives




Clean thoroughly fresh fish and split into butterfly fillet (for smaller fish, splitting is not necessary). Soak fish in ten (10) percent brine for 30 minutes to leach out the blood. Soak in 33% brine for 3-6 hours. Drain the water from the fish and arrange on drying trays. Dry the fish under the sun or in an artificial drier at 65-70° C. Cool and then place

in polyethylene bags.



Source: Technology developed by: Industrial Technology

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